Before We Get Started

Here is a list (yes, I love lists!) of tips that I wrote for myself but are also useful to anyone who wants to bake, cook, or blog about baking or cooking.

Study the recipe. Before you do anything else, read the recipe several times. You may realize that it is just way too complicated or requires ingredients you can’t find in your neck of the woods. (Hello? Huckleberries? Please send them if you got them!) Next, take note of what ingredients you have and what you will need to buy. Ditto for tools and bake-ware. Do you have everything you need? Good. Let’s move on, shall we?

Assemble the ingredients and tools. Follow the recipe and gather everything you will need before you start measuring and sifting. Flour, sugar, eggs, vanilla, saucepan, measuring cups and spoons, pie plate, etc. Put it all out on the counter. This will help ensure that you aren’t forgetting anything. Remember, baking is a science. There is a huge difference between baking powder and baking soda. Nobody wants to cry over failed pie.

Measure the ingredients. I measure (almost) everything before I begin the mixing. Then I separate my eggs if I need to. Good to know: Eggs are easier to separate when they are cold, but egg whites whip up better when they are at room temperature. Once you get going, things start moving fast, especially with cream pies, so it’s easier to have everything measured ahead of time. Trust me. We don’t want to cry over failed pie.

Photograph the ingredients and take notes. A reminder for me. Baking, photographing, blogging. It’s complicated. It is also important to realize that sometimes you just have to bake and forget about documenting the process.

Flavor trumps beauty. Your pie may not be pretty, but as long as it tastes good, no one who loves you will care.

You are not a failure even if your pie fails. True fact. You are beautiful. Remember that.

Baking pies should not make you cry.

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